Process of standardizing dairy product



Jan. 2, 1951 l. J. LUNDAL EIAL PROCESS OF STANDARDIZING DAIRY PRODUCT 5Sheets-Sheet 1 Original Filed Sept. 7, 1942 INVENTO Inga? 1f L 44 BYEobclaax 2m [71!- Jan. 2,1951 l. J. LUNDAL ETAL PROCESS OF STANDARDIZINGDAIRY PRODUCT Original Filed Sept. 7, 1942 3 Sheets-Sheet 2 INVENTORS. wJ 131 mm;

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29 Fay P jfob Jar/2am x' Patented Jan. 2, 1951 PROCESS OF STANDARDIZINGDAIRY PRODUCT Ingle J. Lundal and Roy P. Robichaux, Chicago,

Ill., assignors to Sugar Creek Creamery Company, Danville, 111., acorporation of Delaware, and Cherry-Barrel] Corporation, Chicago, 111.,a corporation of Delaware, as joint owners Original applicationSeptember '7, 1942, Serial No. 457,612. Divided and this application May29, 1946, Serial No. 673,137

This invention relates to the processing of lacteal fluids such as milkor cream and the like dairy products. More particularly, this inventionrelates to a process for standardizing a purified dairy product in thecontinuous or substantially continuous manufacture of butter or milk fatconcentrate.

This application is a division of our co-pending parent applicationSerial Number 457,612, entitled, Method of Making Butter and Butter OilConcentrate, filed September 7, 1942, Patent No. 2,407,612.

The present accepted method of churning and working butter from creamcontaining approximately thirty per cent to forty per cent butter fat ormilk fat and being either sour or sweet cream is to-subject such cream.which has preferably been pasteurized and, when sour, neutralized, to abatch churning operation usually carried out in a conventional drum typeof churn and butterworker. The conventional drum type of churn andbutterworker is generally equipped with shelves and butterworkersdesigned to facilitate the churning of the cream and the working of theresultant butter.

Subsequent to the conventional batch churning and Working operations,during which operations suitable quantities of standardizing materials,

such as salt, water, coloring matter and flavor-.

into blocks or prints of predetermined size and shape. The skillfulripening of the cream, neutralization of excess acid if present in thecream, pasteurization and other heat treatments of the cream, as well asthe standardization thereof to secure the desired type and character ofchurned butter, normally require much apparatus and considerable timeand skill.

The batch process of churning and working butter is, of course, veryold. More recently various unsuccessful efforts have been made toproduce butter continuously or substantially continuously by firstprocessing the cream or other dairy product containing milk fat toproduce thereby what is conventionally known as a plastic cream and thenattempting by further processing to convert such plastic cream intosuitable but-ter. Such continuous or substantially continuous processesof manufacturing butter have, however, been unsatisfactory and have notbeen adopted commercially.

Briefly stated in abstract form, in the few pre- 12 Claims. (Cl. 99-119)continuously manufacturing butter, as well as in the preferred variantof the presentl described process, the cream or dairy product containingmilk fat is concentrated as, for example, by the use of a centrifugalseparator. Such concentrate is utilized to produce a separation fractionwherein the milk fat content is in excess of that desired in thefinished butter. The concentrated milk fat product may then bestandardized by the addition of other ingredients commonly found inbutter, such as salt, water, flavoring and coloring matters, etc., untilthe desired chemical and physical composition has been secured afterwhich the product is solidified.

One of the apparent reasons for the commercial failure of the heretoforedeveloped processes for continuously manufacturing butter is theinability to adapt such former processes to produce butter having thedesired uniform composition and tex ture. Another and probably the chiefreason for such failure is that the heretofore developed socalledcontinuous processes of making butter entailed a loss of milk fatsubstantially in excess of the loss of milk fat experienced in theconventional batch process of making butter. Such excessive loss of milkfat is apparently due to the ineflicienc of those previously developedprocesses, which inefliciency may be due in particular to the effect onthe cream of the performanc of certain steps of such processes prior tothe separation operation, resulting in the loss of a substantialquantity of milk fat with the separated skim milk and more viscousseparated products other than cream. The excessive loss of milk fatexperienced in the previously developed continuous or substantiallycontinuous processes obviously rendered the same impractical.

It appears to be impossible in the normal separation of cream containingmilk fat in the dispersed phase, which type of cream is usually the rawmaterial in the butter manufacturing operation, to secure a satisfactoryseparation of the milk fat from the skim milk to enable the economic useof any of the heretofore developed continuous butter churning processes.It has, however, been found by extensive experimentation and research inthe perfection of the instant invention, that when the cream or otherlike dairy product containing milk fat and milk solids is firstsubjected to a destabilizing treatment such as agitation and concurrentheating or cooling, before the milk solids have been partially set orbefore the physical characteristics of the milk solids have been changedby heat treatment such.

viously developed processes intended for use in u for example, as hightemperature pasteurization,

then the destabilization operation brings about a substantial imiting ofthe milk fat globules normally present in such cream in the dispersedphase. It has further. been found by the same experimentation that sucha destabilized product containing the united milk fat globules may thenbe heated if necessary to a suitable temperature, and emcient andsatisfactory separation of the milk fat from the skim milk and othernon-fatty viscous material is possible. By this expedient the resultingloss of milk fat in the separation process is reduced to the pointnecessary to enable the economic manufacture of butter by the improvedcontinuous method set forth in the following specifications.

In the manufacture of butter or standardized milk fat concentrate by acontinuous process in which the milk fat of the product is in the oil orcontinuous phase prior to the solidification thereof, it has beenexceedingly difficult to secure a proper distribution or dispersion ofthe standardizing ingredients such as salt, culture materials,

coloring, flavoring materials and water, in the oil phase of themixture. Unless a perfect distribution or dispersion is secured andmaintained, the composition of the resulting butter or standardized milkfat concentrate is not uniform, and accordingly constitutes an inferiorproduct.

The principal object of the present invention is to provide new andnovel improvements in a process for the standardization of a dairyproduct such as milk fat concentrate or butter oil as a series of stepsin the continuous or substantially continuous manufacture of butterand/or standardized milk fat concentrate, in which continuouslymanufactured butter or standardized milk fat concentrate the purifieddairy product such as milk or cream may be expeditiously, efficientlyand quickly converted into standardized butter or standardized milk fatconcentrate. The invention contemplates the minimum loss of milk fat,with the use of a minimum quantity of apparatus, and a uniformdispersion of all of the standardizing ingredients throughout all of thebutter or standardized milk fat concentrate manufactured according tothe invention. Other objects of the present invention are to provideimprovements in the specific method of standardizing the concentratedmilk fat or butter oil whereby substantially purified and standardizedmilk fat concentrate as well as butter may be made continuously orsubstantially continuously in an efllcient and quick manner whilemaintaining a uniform composition and distribution of the standardizingingredients throughout the product.

Further objects of the present invention are to provide a process bywhich the product or products, i. e., milk fat concentrate and butter,when made continuously, may be made in such a manner as to possessvarious desirable chemical and physical properties which determine andimprove the flavor, stability, uniformity, keeping qualities, textureand composition of the product or products, and by which such chemicaland physical properties may be accurately controlled, regulated andvaried at will.

Other objects and advantages, as well as the scope of the presentinvention, will become more obvious to those skilled in the art and willbe more completely understood upon consideration and reference to theaccompanying drawings and diagrammatic illustrations in which:

Figure l is a diagrammatic representation of apparatus suitable and welladapted for the performance of the preferred variant of the presentinvention. The diagram is in the form of a flow chart depicting the flowof lacteal fluid, such as milk or cream. in a continuous process inwhich such milk or cream is converted into milk fat concentrate andbutter.

Figure 2 is a modified diagrammatic representation of additionalapparatus intended for use in conjunction with the apparatusdiagrammatically represented in Figure 1, whereby an arrangement issecured suitable for the performance of an additional variant of thepresent invention.

Figure 3 is an elevational view, partially diagrammatic and partially inbroken-away section, of the preferred type of apparatus usable as a"prechurn and also as a churn, illustrating the features thereof wherebythe product passing therethrough may be heat-treated and processed underpredetermined super-atmospheric pressure in the presence of a controlledquantity of gas for a given period of time while being agitated andmaintained at a. predetermined desired temperature.

Figure 4 is a vertical sectional view of an alternative design of aprechurning apparatus.

Figure 5 is an enlarged diagrammatic illustration of the preferred typeof combined subatmospheric pasteurizing and deodorizlng apparatus.

Figure 6 is a view, partially in broken-away section, of the preferredtype of apparatus for use in texturating the solidified butter.

According to the preferred form of performing the instant invention,having reference particularly to Figur l of the drawings, in whichdrawings like numerals are used to identify like elements in thedifferent figures, in represents a liquid storage tank of the typeemployed in creameries and other dairy plants for the storage of milk,cream and similar dairy products. The storage tank I!) may be of anyconventional type, such, for example, of the type illustrated in U. S.Patent No. 1,929,709 and is provided with an inlet pipe II, aconventional power-driven agitator l2 and a conventional heat exchangemedium circulating coil i3 whereby the liquid stored in the tank In maybe slightly agitated and heated or cooled to maintain the liquid at anydesired temperature readily indicated by the thermometer H.

The valve-controlled pipe i5 extends from the tank i0 and is suitablyconnected to a powerdriven pump It for pumping the liquid from the tank[0 into a receiving and excess acid neutralizing vat II. The vat I1 isprovided with a suitable heat exchanger. such as a power-drivenrotatable coil [8, and in general may be similar to the combined vat andheat exchanger illustrated in U. S. Patent No. 1,786,819. The heatexchanger type of vat I1 is provided for the purpose" of heating orcooling a liquid, such as milk or cream, supplied thereto to any desiredtemperature readily indicated by the thermometer l9.

Suitable material for neutralizing or standardizing the excess acidcontent of the cream or milk in the vat I! to any desired decreaseddegree of acidity may be supplied thereto by a valve-controlled pipe 20from the neutralizing agent storage chamber 2|. The heat exchange. coilI8 is provided in the conventional manner with suitable connections (notshown) for circulating heat exchange medium therethrough.

A valve-controlled pipe 22 suitably connected to a power-driven pump 23extend from the bottom of the vat I! to a filter 24. The filter 24 may,if desired, be of the conventional type of cream filter generallyillustrated in U. S. Patent No. 1,750,997. The conduit 25 is provided toconvey the filtered liquid from the filter 24 to the prechurn 26.

The prechurn or destabilizing apparatus 26 in the preferred arrangementof apparatus for the present invention is constructed in accordance withthe apparatus illustrated in Figure 3 of the drawings, which apparatusis described in detail hereinafter. Briefly stated, the destabilizingapparatus 26 in the preferred arrangement of apparatus comprises acombined agitating and heat exchange unit in which the product passingtherethrough is agitated while being heated or cooled underpredetermined super-atmospheric pressure conditions and at apredetermined temperature condition for a predetermined period of timein the presence of controlled quantities of gas. Generally speaking, theapparatus may be of the type clearly disclosed in U. S. Patent No.2,278,340, and is preferably equipped with a device for automaticallycontrolling the quantity of gas admitted into the prechurn ordestabilizing apparatus. The presence of gas and the operation underpressure is not always essential. Such a device for controlling thementioned admission of gas may be constructed in amanner or in anarrangement like unto that shown in U. S. Patent No. 1,907,486. Analternative form of prechurn is illustrated in Figure 4 of the drawings.

A conduit 21, to which is suitably connected a power-driven pump 28 anda thermometer 29, is connected to the discharge of the prechurn 26 forconducting the prechurned liquid to a liq uid heater 30. The heater 30is preferably of the indirect heat exchange type and may be a tubulartype of heater, such, for example, as the type of heater illustrated inU. S. Patent No. 1,988,548. The heated liquid passes from the heater 30through a valve-controlled conduit 3|, to which a thermometer 32 issuitably connected, to a centrifugal separator 33. The separator 33 isof the type capable of separating substantially concentrated milk fatfrom skim milk and from more viscous and heavier separation fractionswhich consist chiefly of milk solids. The three separation fractions inthe order as mentioned are discharged, respectively, from the separatorthrough separator discharge ducts 34, 35 and 35a.

The skim milk and heavier separation fractions are conducted by anysuitable means (not shown) to any desired point of disposal. Thesubstantially concentrated milk fat passes from the separator discharge34 to a conduit 36 to which a suitable power-driven pump 37 is connectedfor pumping the substantially concentrated milk fat product to apasteurizing device 38. The pasteurizer 38 is preferably of the combinedpasteurizer and deodorizer type adapted to operate continuously undersub-atmospheric pressure. Such a type of combined pasteurizer' anddeodorizer is generally illustrated in the U. S. Patent, No. 2,314,455.The concentrated milk fat is both pasteurized and deodorized in such acontinuous pasteurizer operating under sub-atmospheric pressure. Such asub-atmospheric pressure pasteurizer will be hereinafter more fullydescribed and is illustrated in more detail in Figure 5.

Adischarge conduit 39 suitably connectedto a power-driven pump 40 havinga thermometer 4| for indicating the temperature of the liquid beingdischarged from the pasteurizer 38 extends from the pasteurizer 38 tonseries of standardizing vats 42, 43 and 44. The pasteurized andconcentrated cream or liquid containing milk fat may be discharged intoany one or more of the respective vats in the order as numbered throughthe valve-controlled pipes 45, 46 and 41, each connected to thepasteurizcr discharge conduit 39.

The standardizing vats 42, 43 and 44 may each be of any suitable typesuch, for example, as the type generally indicated in the U. S. PatentNo. 1,848,957 or similar to the alternative form of prechurn illustratedin Figure 4 of the drawings. The above numbered standardizing vats areeach respectively provided with a suitable motor-driven agitator 48, 49and 50 and suitable heat exchange medium circulating jackets 5|, 52 and53, respectively. The heat exchange medi-, um circulating jackets 5|, 52and 53 are each provided with heat exchange medium inlet and dischargeconnections which may be connected in series or individually in anysuitable manner to a source of the desired heat exchange medium whichmay either be a heating fluid or a refrigerant as desired.

Standardizing material may be supplied through conduit 54 to the vats42, 43 and 44 from the standardizing solution supply container 55 bymeans of the individual valve-controlled pipes 56, 51 and 58,respectively, which latter mentioned pipes communicate with the supplyconduit 54. The vats 42, 43 and 44 are each connected byvalve-controlled pipes 59, 60 and BI, respectively, to a conduit 62, towhich a thermometer 63 is suitably attached, for conducting liquid fromany one or more of the standardizing vats 42, 43 and 44 to the churn 64.The churn 64 is preferably a combined agitator and heat exchanger inwhich the standardized milk fat concentrate is agitated while beingheated or cooled under predetermined super-atmospheric pressure to apredetermined temperature in a predetermined period of time in thepresence of a controlled quantity of gas.

The churn 64, in the preferred arrangement of apparatus, is similar tothe preferred type of prechurn 26 and may be a device of the type whichis generally illustrated in detail in U. S. Patent No. 2,278,340. Thechurn 64 is also provided with anautomatically controlled gas admissiondevice which may be of the type similar to that illustrated in U. S.Patent No. 1,907,486.

A conduit 65, having a power-operated pump 66 and, a thermometer 61suitably connected thereto, for indicating the temperature of thematerial being discharged from the churn 64, is provided for conductingmaterial from the churn 64 to an aging and crystallizing device orapparatus 68. The pump 66 may in all instances not be required unlessthe pressure within the churn 64 is not suflicient to force the churnedproduct to and through the remaining processing apparatus. The agingapparatus 68 is provided with a suitable heat exchange mediumcirculating jacket 89 having the necessary. heat exchange medium inletand outlet connections.

The aged and further crystallized product is conducted from the agingdevice 68 through pipe 10, to which a thermometer II is suitablyconnected, to a texturating device 12. The texturating device 12 isillustrated in more detail in Figure 6 and may be of the typ ofagitating and blending device generally indicated in U. S. Pat ent No.2,130,113 wherein it is illustrated in connection with a proportioningor injecting device. The texturated product passes from the texturator12 through conduit 13, to which a thermometer is suitably connected, toand through a molding and packaging device 14 from which the molded andpackaged product is discharged through the discharge chute 15.

As mentioned above, several heat exchange devices form part of theapparatus used in connection with this new process. These heat exchangedevices, such as the vat II, the heater 3!, the prechurn" 26, the churn64 and the agitating device 68, enable the accurate control of thetemperatures and pressures of the product at the different stages of theprocess. It may be desirable for the regulation of such temperatures toprovide suitable automatic controls, such, for example, as thosecommonly used in connection with these devices in commercial practice inorder to assure the proper heat treatment of the product during thevarious stages of the process. Such automatic controls have not beenillustrated in view of the fact that the application of such automaticcontrols to the apparatus used in connection with this improved processis well known in the art.

The arrangement of the apparatus, as above described in connection withthe disclosure of Figure 1 of the drawings, is useful primarily in thecontinuous or substantially continuous production of butter in which amilk fat content of approximately eighty per cent is desired. In someinstances it may be desirable to produce butter or a butter-likesubstance which contains approximately ninety-five per cent to onehundred per cent milk fat and having a satisfactory composition andtexture when solidified. In still other instances it may be desirable toproduce substan tially pure untexturated milk fat.

It is advisable, in the event that a product consisting of substantiallypure milk fat is to be made, to augment the apparatus shown in Figure 1of the drawings. Such apparatus may be augmented by the inclusion in thearrangement of the apparatus illustrated in Figure 1 of the additionalapparatus illustrated between the broken lines of Figure 2. When suchadditional apparatus, as is illustrated in Figure 2, is to be includedin the arrangement of apparatus illustrated in F.gure 1, then theconduit 62, through which the standardized milk fat solution flows tothe churn 64, is broken immediately ahead of the churn 64, asillustrated in Figure 2, and the standardized product being dischargedfrom one or more of the vats 42, 43 and 44, passes through apower-driven pump 16, through a continuation of pipe 62 into a, secondcentrifugal separator 18. The separator 18 is similar to the separator33 but is particularly well adapted for the centrifugal separation of asubstantially concentrated milk fat containing product to produce asubstantially pure milk fat which is discharged from the separatorthrough the discharge duct I9.

Like unto the separator 33, the separator 18 is also provided with meansfor separately discharging the remaining fractions of the separationproducts, such as skim milk and viscous milk solids, which aredischarged through the duct 80. The substantially pure milk fat passesfrom the separator discharge connection 19 through a continuation ofpipe 62, which is provided with a power-actuated pump 62, to a moistureextractor or evaporator 63. The evaporator 83 consists of.

an enclosed chamber provided with a heat exchange medium circulatingJacket 84 and a gas discharge or evacuating connection 86 which may beconnected to any suitable source of vacuum (not shown). A simplifiedarrangement which has proven satisfactory in the modification embodyingthe elements shown in Figure 2 involves the deletion of the pasteurizer39 ahead of the tanks 42, 43 and 44. For convenience the evaporator 83may consist of a vacuum pasteurizer 36.

The concentrated milk fat solution introduced into the upper portion ofthe moisture evaporating chamber 93 passes downwardly therethrough bytrickling or flowing in thin films over baiiie plates 86. Theconcentrated milk fat is withdrawn from the lower portion of the chamber93 through a continuation of pipe 62, to which a suitably power-drivenpump 81 and thermometer 88 are connected, and is conducted by thecontinuation of pipe 62 to the churn 64.

The destabilizing device 26 and the churn 64, diagrammaticallyillustrated in Figure 1 of the drawings, are constructed in accordancewith the more detailed representations of the preferred type ofprechurn" and churn apparatus shown in Figure 3 of the drawings. For thepurpose of avoiding duplication, the description will be limited to anexplanation of the churn 64 when connected to the supply conduit 62 andto the discharge conduit 65. The description of a suitable type ofdestabilizing device 26 will be the same as that given for the churn 64.

The fluid product to be treated in the churn 64 is supplied, to thepositive-acting, power-driven pump 89 from which it in turn passesthrough connecting conduit 99 to a second positive-acting, power-drivenpump 9|, which latter pump is preferably of larger capacity than thepump 99. A regulated but automatically acting as admission valve 92a, inorder to provide for the difference in capacities of the metering pumps99 and II, is connected to the conduit 99 to admit thereinto apredetermined quantity of gas, such as air or nitrogen or carbondioxide, to supplement the deficiency in the fluid supplied by pump 89.The operation of the inter-connected metering pumps 89 and 9| and of theautomatic gas admission valve 92a is so adjustable and so balanced bythe regulation of the capacities of the pumps and the control of thevalve 92a as to secure the admission of a controlled and predeterminedquantity of gas through the valve 92a into the conduit 96. The gas soadmitted into the conduit in turn is intermingled by pump 9| with themetered and predetermined quantity of the product supplied by pump 89.The intermingled gas and liquid is forced by pump 9| undersuper-atmospheric pressure through conduit 92, to and through theprocessing chamber 93 of the churn 64, all of which may be done in amanner similar to that set forth in detail in U. S. Patents Nos.1,907,486 and 2,278,340.

The processing chamber 93 is surrounded by concentric heat exchangemedium circulating jackets 94 and 95 operatively connected with heatexchange medium supply and discharge passages 96 and 91, respectively.In the preferred embodiment of the invention the fundamental arrangementof the heat exchange medium jackets and the supply and dischargeconnections, which may be used for the circulation of heat exchangemedium, such, for example, as a refrigerant, for cooling the processingchamber 93, is in keeping with the general arrangement set forth in U.S.

Patent No. 2,132,932.

It should be noted from an examination of Figure 3 that the heatexchange medium jackets 94 and 95 do not extend throughthe entire lengthof the processing tube 93. A portion of the processing tube or chamber93 at the head end thereof is not subjected to the action of the heatexchange medium in the heat exchange medium jackets and the productwhichrasses through the processing chamber 93 before leaving the chamberpasses through a portion thereof immediately adjacent the discharge endin which it is further processed without being subjected to furthersubstantial heat exchange.

The precise proportionate length of the heat exchange chamber which isnot subjected to the effect of heat exchange medium depends entirelyupon the type of agitation to which the product being processed thereinmay be subjected a ter leaving the portion of the processing chamber 93in which it is cooled or heated so as to permit the further completionof the effect of such cooling or heating before the product isdischarged from the processing chamber through discharge connections 98.The heat exchange medium jackets 94 and 95 are insulated or jacketed inany conventional manner. The entire arrangement of processing chamber 93and heat exchange medium jackets 94 and 95 is supported upon the base 99in the manner as clearly hown in Figure 3.

The rear head I99 of the processing chamber 93 is attached thereto inany conventional manner. such as by screw threads or welding, and isprovided with a laterally extending opening to receive the conduit 92.The rear head I99 is also provided with an axial opening which openscentrally into the processing chamber 93 and through 'which the studshaft II, which is fixed to the rear portion of the processing chamberagitator, passes. The front end of the heat exchange medium jacketarrangement is closed and sealed to the processing chamber 93 by frontend plate I92 to which is fastened a jacket head I93. j

A front cylinder head I94 for the processing tube 93 is securelyfastened in any suitable detachable manner to the end plate I92 and isprovided with a discharge aperture associated with the processingchamber discharge conduit 98. A discharge pressure control valve I95 isadapted to regulate the pressure within the processin chamber 93 byrestricting the flow of the processed product bein discharged throughthe conduit 99. The discharge valve I95 consist primarily of anadjustable spring-biased plunger of conventional design, as clearlydepicted in Figure 3.

A compound agitator or "mutator of two or more relatively movableelements is housed in the interior of the processing chamber 93 and exends longitudinally throughout the entire length thereof. The agitator,in its preferred embodiment, is comprised of a tube-like outer elementI99 which is somewhat less in diameter than the internal diameter of theprocessing tube 93 and rotatably supported concentrically within thecylinder 93.

A suitable spider means is provided in'the rear portion of the hollowo'uter element 93 for connecting the same to the stud shaft I9I which issupported for rotation in the rear head I99 and which stud shaft ispowered by any suitable means, such as a variable speed source of powerof conventional design (not shown). The outer tubular agitator elementI96 is provided with four sets of elongated apertures I91, each'set beindisposed at an angle of ninety degrees to'the adjacent set. The outeragitator member I99 is also provided with scraping blades I98 which maybe detachably aflixed to the outer member I99 in Y a suitable manner,as, for example, the manner clearly shown in U. S. Patent No. 2,278,349.The scraping blades I98 extend substantially throughout the entirelength of the processing chamber and are positioned to overlie alternatesets of the elongated openings I91.

Two inner agitator elements I99 and 9 are provided on the interior ofthe outer agitator element I96. The elements I99 and ,I I9 are'concentrically supported within the outer agitator element I99 by asuitable arrangement of bearlugs, for example, in a manner as shown inthe U. S. Patent No. 2 278,340. The front end of the processing chamberagitator is concentrically supported within the processing chamber by afront stud shaft I I I which is carried in a displacement spider II2housed in the front cylinder head I94.

The product to be treated is pumped to and through the processingchamber 93 by the pump SI and, while being cooled or heated within thechamber 93 as desired, is processed under superatmospheric pressure at.apredetermined temperature for a predetermined period of time in thepresence of a controlled quantity of gas introduced into the productthrough valve 920. intermediate pumps 89 and 9 I As the material and theintermingled gas passes through the processing chamber 93 it is forcedinto engagement with the surface of the cylinder 93 from which it is,

repeatedly scraped by the scraping blades I93 and forced through theopenings I91 into the interior of the outer agitator member I99 to beseverely agitated by the inner agitator members I99 and H9, thence topass out again from the interior of the member I 96 through the openingsI91 into re-engagement with the heated or cooled surface of theprocessing chamber 93 from which it is again scraped and the entireagitating operation repeated.

While passing through processing chamber 93 of preferred proportions,the product contained in the interior of the processing chamber is ofsuch a quantity measured in cubic inches and the inner heat exchangesurface of the cylinder 93 is of such an area measured in square inchesthat the ratio of the heat exchange surface in square inches to thecubical content of the product with- I in the chamber 93 varies between1:1 and 11%. The capacity of the processing chamber 93 and the rate ofsupply of the pump 9I through the conduit 92 to the processing chamber93 are of such relative proportions that the product re quiresapproximately from one to four minutes to pass through the entireprocessing chamber while being processed therein.

The apparatus disclosed in Figure 3, which has just been describedin'the preceding paragraphs as a churn to be inserted in the processingsystem between the conduitsIiZ and 95, may also be used as the "prechurn29, as previously indicated. When the described device illustrated inFigure 3 is used as a churn then the heat ex-- churn 94, the quantity ofgas, such as air, or other suitable gas, such as nitrogen or'carbondioxide, introduced through the gas valve 92a must be regulated by theproper adjustments of the relative capacities of the positive-actingmetering pumps and ll and the adjustment of the automatic valve 324:.whereby a suitable quantity of gas is supplied to the liquid beingforced to and through the processing chamber under superatmosphericpressure and in the presence of a controlled quantity of gas. The periodof time during which the product is processed in the churn or prechurndevice shown in Figure 3 depends upon the adjustment of the valve I00,the size of the cylinder 03 and the capacity of pump II.

Although in the preferred embodiment of the arrangement and type ofapparatus for the practice of the present invention, as shown in Figures1 and 2, applicants have indicated the use of a prechurn of the typeshown in Figure 3, it has, however, also been found that an alternativetype of "prechurn, such as shown in Figure 4, may be usedsatisfactorily. It should, however, be noted that the alternative typeof prechurn" shown in Figure 4 canot be substituted for the churn 64 butthe alternative type of "prechurn may, however. also be used as thestandardizing vats 42, 43 and 44. The alternative type of "prechurn andstandardizing vat illustrated in Figure 4 consists primarily of an innerliner II3 supported within an outer jacket II4 by the spaced heatexchange medium directing ribs H5 which so position the liner II 3within the jacket H4 as to form a heat exchange medium circulatingpassage therebetween. Y

A suitabe heat exchange medium su ply connection H8 and dischargeconection III are provided. There is also provided within the vat lineran agitator having a plurality of blades I I8 supported for rotation ona itator sh ft I I9. The

b ades I I8 are joi ed at their outer peripheries byyoke I20, Theagitator sh ft H9 is suitably pivoted within the vat liner II3 on pivotI2I and at its upper end is disengageably keyed in a conventional mannerto a suitable drive mechanism I22.

It should be pointed out that when the alternative type of destabilizeror standardizing vat sho n in Figure 4 of the drawings is used as astandardizing vat, it is necessary to drive the m lti-bladed agitator atsuch a s eed as to achieve and maintain the desired dispersion of thestandardizing ingredients throughout the liquid oi to be converted intobutter or solidified milk fat concentrate. Similarly, for prechuningpurposes the agitator must be driven at a. suitable speed to effectprechurning." The s acing of the agitator blades IIO along the shaft II!with respect to the level of the product being agitated and heat-treatedor dis ersed within the device in order to facilitate and expediteeither the "prechurning" or the dispersion, is preferably such as toenable the ready incorporation of suitable quantites of air or othergases into the product being prechurned or to secure the uniformdisperson and mixing of ingredients throughout the oil when the deviceis used as a standardizing vat. Obviously the desired degree ofagitation within the device, when used as a standardizing vat, is suchas to secure and maintain the maximum dispersion of the standardizingingredients without incorporating air or other gases into the productbeing standardized. The speed with which the agitator is driven by themotor unit I22 is appropriately controlled by the proper selection ofthe power unit I22.

The arrangement of apparatus, described with respect to the diagrammaticillustration shown in Figure 1, includes a pasteurizing unit 30. Thepreferable type of pasteurizer 33 is illustrated in more detail inFigure 5 and constitutes a combined pasteurizer and deodorizer adaptedto operate continuously under sub-atmospheric pressure. As shown inFigure 5, the milk fat concentrate flowing through the conduit 38 isdischarged into an atmospheric supply chamber I23 from which it isdischarged into a distributing pan I24 through float valve I20. Thedistributing pan I24 is positioned at the upper extremity of a partiallyevacuated pasteurizing chamber I23 through which the milk isprecipitated. preferably in the form of drops, from the distributing panI 24 in the presence of steam provided to the upper portion of thechamber I26 through a valve-controlled steam supply conduit I21.

The milk fat concentrate, while passing through the chamber I26 in thepresence of steam, is quickly heated to pasteurizing temperature, whichtemperature is accurately controlled by he degree of exhaust to whichthe chamber I26is subjected. The intermingled milk fat concentrate andsteam flows from the lower portion of the chamber I 26 through conduitI28 past a spring-biased pressure equalizer valve I29 into the upperportion of a partially evacuated deodorizing chamber I30. Thedeodorizing chamber I30 is provided at its upper end with a gas exhaustconnection I 3| connected to any suitable source of vacuum (not shown),whereby a desired predetermined degree of sub-atmospheric pressure isreadily maintainable within chamber I30. Through conduit I28 and bymeans of equalizer valve I29, a lesser degree of exhaustion is readilymaintainable within the chamber I28.

The intermingled milk fat concentrate and steam condensate passes fromthe conduit I23 in the form of a thin film down the wall of thedeodorizer chamber I30 to accumulate in the lower portion thereof from'which it is discharged through pipe I3I a into the liquid seal I32. Theproduct. passes from the liquid seal I32 through float valve I33 intoconduit I34 from which it passes into the upper end of a third partiallyevacuated chamber I35 to flow down the wall thereof in the form of afilm. The chamber I35, like unto the chamber I30, is provided at itsupper end with a suitable gas exhaust connection I30 connected to asuitable means of vacuum (not shown), by means of which thesub-atmospheric pressure within chamber I 30 may be suitably controlled.

The intermingled fat concentrate, steam condensate and steam introducedinto chamber I" from the conduit I34 s spiraled down the walls of thechamber I35 in the form of a film to accumulate in the lower portion ofthe chamber from which it is pumped through conduit 30 bypositive-actlng pump 40. Both of the partially evacuated chambers I30and I3! are provided with heat exchange medium circulating jackets I31and I 31a, respectively. The jackets I31 and I 31a are provided withsuitable heat exchange medium supply and discharge connections for thecirculation of heat exchange medium through said Jackets I31 and I3Ia.The milk fat concentrate, in the passage thereof through the combinedpasteurizer and deodorizer as just described and of the type illustratedin Figure 5, is pasteurized and deodorized without substantiallychanging the quantity of milk fat concentrate supplied to the combinedpasteurizing and deodorizing apparatus.

Although the combined pasteurizer and deodorizer, as shown in Figure andas just described, is the preferred type of pasteurizing apparatus foruse in the instant invention, other suitable combined pasteurizing anddeodorizing devices, such, for example, as that illustrated in U. 8.Patent No. 2,130,643, may be used. Obviously it is not always necessaryto deodorize the milk fat concentrate in the practice of the instantinvention and in such instance a less complicated pasteurizingapparatus, such, for example. as the type illustrated in U. S. PatentNo. 1,693,034, has been found to prove satisfactory.

One of the final steps in the instant invention involves the texturatingof the substantially completed butter product. The texturator designatedby the numeral 12 in the preferred arrangement of apparatus, asillustrated in the diagranunatic representation of Figure 1, isillustrated in greater detail in Figure 6. The texturator, as

shown in Figure 6, consists primarily of an outer jacket I38 provided onits inner surface with stationary agitator prongs I39 which co-act withthe rotatable agitator rongs I40 carried by the agitator shaft I. Theshaft MI is centrally supported for rotation within the outer jacket I38by a front Spider I42 and by an apertured rear head I43 through theaperture of which the shaft I4I extends. The shaft I, at its rearextremity, is suitably connected to a driving motor I44. The texturatorjacket I38 is provided adjacent its rear extremity with an inletconnection I45 and is also provided at its front extremity with adischarge connection I46.

To illustrate the aspect of the present invention which relates to theimproved process of makin butter bv the use of the preferred arrangementan tyne of a arat s diagrammatically illustrated in Figure 1, lactealfluid or a dairy product, such, for exam le, as sour cream, having amilk fat content in the dispersed phase varying between approximatelytwenty per cent to fo er cent and having an acidity varying betweenapproximately two-tenths per cent to one and five-tenths per cent, issupplied through the supply pipe II to the storage vat Ill. The sourcream in the storage vat I0 may be heated or cooled, as desired, andmaintained at a predeterm ned temnerature of preferably fifty degreesFahrenheit by the circulation of the desired heat exchange mediumthrough the heat exchange unit I3 of the tank I0 while the sour creamproduct is being ag tated by the a itator I2. The temperature of thecream within the stora e tank It is readily indicated by the thermometerl4.

The cream is pumped from the storage tank III by means of a power-drivenpump I6 through the valve-controlled pipe I5 into the receiving orforewarming and acid-neutralizing vat I'I. It is des rable inthepreferred procedure to standardize or neutralize the excess acidityof the sour cream supplied to the vat I I to ,an acidity ofapproximately .0 to 30% titratable acidity calculated as lactic acid.The neutralization of the excess acid is accompl shed by theintroduction into the vat I I of a suitable quantity of acidstandardizing or neutralizing solution, such as sodium hydroxide orpotassium solutions, lime water or other desirable alkal ne neutralizer.The acid neutralizer may be stored in supply tank 2| and provided to vatI! through the valvecontrolled pipe 20. The sour cream, to which the vatI1 by the stirring coil II for a period of time suflicient to permit thesubstantial completion of the neutralization of the excess acidcondition of the sour cream. The temperature of the cream supplied tothe vat I1 is preferably heated or cooled to, or maintainedat, asuitable working temperature, which temperature is readily indicated bythe thermometer IS.

The heated and suitably neutralized cream is pumped from-the vat H bymeans of the pump 23 through the valve-controlled pipe 22 to and throughthe filter 24 from which the filtered cream passes through the pipe 25to the "prechurn" device 26. The preferred design of the prechum 26 isshown in more detail in Figure 3.

The filtered cream passes from the conduit 25 through the metering pump89, through the conduit and through the second metering pump 9| which ispreferably of a slightly larger capacity than the pump 89 and whichintermingles with the metered cream a predetermined and controlledquantity of gas, such as air or nitrogen or carbon dioxide, admittedinto pipe 90 through the automatic air inlet valve 92a. The pump 9Iforces the metered quantities of cream and intermin led air orgasthrough the pipe 92 under super-atmospheric pressure to and throughthe processing chamber 93 of the fprechurn 26. The prechumed cream isdischarged from the discharge conduit 98 of the .prechurn 26 past theautomatic pressure control valve I05 into the pipe 21. While passingthrough the processing chamber 93 of the prechurn" 26, the cream forasuitable period of time is subjected to violent agitation undersuper-atmospheric pressure in the presence of a controlled quantity ofgas while at a tem erature varying between thirty degrees Fahrenheit andone hundred ten degrees Fahrenheit which expedites or permits the readyuniting of fat globules of the milk fat product.

Such agitation of the tempered cream while passing through the prechurncauses a uniting of a substantial portion of the milk fat globules ofthe cream, either when the cream is heated or cooled, as above, stated,and thereby changes the phase of at least a substantial portion of themilk fat content of the cream. The cream is agitated within theprechurn," which may be ofthe preferred type or alternative type, for asuihcient period of time and to a sumcient degree to cause a uniting ofthe major portion of the fat globules contained therein, whereby thephysical characteristics of the cream are so changed that the majorportion of the fat content thereof is no longer in the dispersed phaseas it is in normal cream. The heating or cooling of the cream within theprocessing chamber 93 is effected bythe circulation of heat exchangemedium, such as hot water or steam or other suitable heat exchangemedium, provided with a heat exchange circulating space defined by thejackets 94 and 95 through the supply ducts 96, from which heat exchangejackets it is again discharged through the discharge conduit 91.

The prechurned or destabilized cream is discharged from the destabilizer26 through the pipe 21, and by means of the pump 28 is forced to andthrough a heater such, for example, as a tubular heater, in which thetemperature of the p'rechurned or destabilized cream is raised toapproximately degrees Fahrenheit, all as readily indicated by thethermometer 32 in the valve-controlled pipe 3| through which the l8creamisdischargedfromtheheateriltothe separator 80, preferably acentrifugal p of separator.

The separator 33 is preferably of the type which, by centrifugal action,is capable of separating the cream into three fractions. The

skim milk fraction containing the major portion of the products ofneutralization is discharged through the duct 35 to any convenient pointof disposal and likewise the remaining milk solids and sediments aredischarged with a small quantity of skim milk through the duct "a.

- The purified milk fat separation product containing a milk fatcontent'preferably in excess of eighty per cent is discharged from theseparator I3 through the duct 34 at a temperature of approximately onehundred twenty degrees Fahrenheit into the conduit 36 through which itis pumped by the pump 31 into a suitable cream or' milk fat pasteurizerand deodorizer 38.

The preferred type and arrangement of the pasteurizer 3. for use in thepractice of the present invention is diagrammatically illustrated inFigure of the drawings.

.The concentrated milk fat, while being pasteurized and deodorized, isprecipitated in the form of droplets through the partially evacuatedchamber I28. It is rapidly heated by direct contact with steam suppliedthrough conduit I21 to the desired temperature of approximately twohundred degrees Fahrenheit for the necessary period of time to effectthe pasteurization of the cream. The manner of controlling thetemperature of the milk fat concentrate, while being pasteurized anddeodorized in the preferred type of pasteurizer, has been previouslyexplained. The commingled steam, condensed steam and milk fatconcentrate passes into a second, partially evacuated and water-jacketedchamber III in which the pasteurized milk fat concentrate is subjectedto further action under sub-atmospheric pressure which results in theliberation of some of the entrained gases and moisture, therebyefl'ecting the substantial deodorization and partial cooling of the milkfat concentrate. The pasteurized, deodorized and partially cooled milkfat concentrate passes from such second chamber I80 of the pasteurizer38 through a conduit containing a liquid seal I32 to a third partiallyevacuated and water-jacketed chamber I35. In this chamber the product issubjected to the effect of intense sub-atmospheric pressure or vacuum tofurther cool and in like manner further deodorize the cream or milk fatconcentrate and remove therefrom the remaining excess moisture, some ofwhich may have been introduced thereinto by the condensing 01' steam inthe cream in the pasteurizing chamber of the combined pasteurizer anddeodorizer, and to further cool the pasteurized, deodorized andpartially cooled milk fat concentrate by the effect of furtherevaporation, as well as remove remaining entrained gases.

The cream or milk fat concentrate is dis-' charged from the combinedpasteurizer and deodorizer to the conduit 39 at a temperature above themelting point of the milk fat content of the concentrated oil. Thenormal temperature of discharge from the pasteurizer 38 is approximately110 degrees Fahrenheit. The milk fat concentrate is pumped from thepasteurizer 38 through the conduit 39 by the pump 40 into thestandardizing vats 42, 43 and 44 through the valve-controlled pipes 45,46 and 4'! communil6 eating with the conduit SI. These standardizingvats are thus filled in rotation orsequence one at p a time. It isnecessary at this point in the process of the manufacture ofstandardized butter or standardized milk fat concentrate, to

to the liquid milk fat concentrate received the pasteurizer II thedesired quantities of standardizing materials such as salt, coloring,flavoring, starter solutions, and in some instances additionalacid-neutralizing solutions and water. 0bviously, to maintain thedesired percentage of milk fat and the relative proportions between thevarious ingredients of the standardizing solutions and the milk fat, itis essential that the products supplied to the standardizing vats 42, 43and 44 be suitably and'accuratzly tested at this point in the process.Such testing and standardizing operations require time, and thereforethe three standardizing vats have been provided so that while one vatwhich has been filled and suitably standardized is being emptied intothe churn, as hereinafter described, the product which has been filledinto the second vat may be tested and standardized while the third vatis being filled. Obviously, the procedure of filling, testing andstandardizing vats 42, 43 and 44 is in rotation or sequence, and forthis purpose the standardizing solution contained in the receptacle 55may be conducted at will and as required, in view of the results oftests, through the pipe 54 and through the valve-controlled outlets it,51 and 58 into one or more of the vats 42, 43 and 44, respectively. Eachof the standardizing vats 42, 43 and 44 is constructed in substance inaccordance with the previously described arrangement shown in Figure 4of the drawings, and as shown is provided with a jacket for thecirculation of the heat exchange medium, preferably warm water, and apower-driven agitator. In a thus constructed standardizing vat, theconcentrated milk fat or oil and the standardizing ingredients may beagitated under suitable temperature-controlled conditions to secure acomplete and uniform dispersion of all of the standardizing ingredientsthroughout all of the mass of the heated and concentrated milk fat oroil contained within the respective vats. The predetermined temperatureat which to accomplish the standardizing preferably varies between onehundred degrees Fahrenheit and one hundred twenty degrees Fahrenheit, atwhich temperature the milk fat portion of the concentrated milk fat isin a liquid condition. The concentrated milk fat, after thestandardizing ingredients have thus been uniformly dispersed throughoutthe entirety of the content of the vat, is maintained at the mentionedelevated temperature while the standardized product is sufllcientlyagitated to maintain the achieved degree of dispersion of thestandardizing ingredients without the incorporation of air or othergases into the standardized mixture. For example, while the milk fatconcentrate is being supplied to vat 42, the concentrate previouslysupplied to vat 43 is tested and standardized, and the alreadystandardized product in vat 44 is being agitated under heat controlconditions to maintain the achieved degree of dispersion of theingredients throughout the oil, while the standardized oil is beingdrawn therefrom through pipe 6| into the conduit 62.

The standardized milk fat product or concentrate containingapproximately eighty per cent milk fat and a total of twenty per cent ofone or more ingredients, such as milk solids, starter solutions, salt,water, coloring and flavoring matters, passes from the pipe 32 to thechurn 64. The churn 64 includes the positively driven metering pump 89from which the standardized milk fat concentrate is discharged into theconnecting conduit 90 and from which it flows into the secondmetering-pump 9| of slightly larger capacity, together with a controlledquantity of gas, such as air, nitrogen, carbon dioxide or other suitablegas, which has been introduced into pipe 90 through the automatic gasinlet valve 920.. The positively driven metering pump 90 commingles suchgas and standardized milk fat concentrate drawn in from pipe 90 andforces the commingled product under super-atmospheric pressure throughthe conduit 92 to and through the processing chamber 93 from which it isdischarged through the discharge connection 98 past the automaticpressure control valve I into the conduit 65. I

The standardized milk fat solution which contains all of the ingredientsof butter in the same predetermined proportionate quantities issubjected in the churn 64 to violent agitation under super-atmosphericpressure, preferably in excess of twenty pounds per square inch gauge,while said solution passes through the processing chamber 93 in a periodof time varying between one and four minutes and in the presence of acontrolled quantity of gas, preferably not in excess of twelve per cent,which gas is substantially uniformly intermingled with and distributedthroughout said solution, mostly in the form of minute air pockets,while the solution is being super-cooled to a temperature varyingbetween thirty degrees Fahrenheit and ninety degrees Fahrenheit. Whilesuch agitation is progressing the standardizing materials previouslyadded to the solution are also substantially uniformly distributedthroughout the solution.

The heat exchange medium which, in the instance of the churn 64, is arefrigerant, such, for example, as anhydrous ammonia, is suppliedthrough the duct 96 and through the refrigerant jackets 94 and 95 whichsurround the processing chamber 93. After passing through the spaceformed by the heat exchange jackets 94 and 95,

' the gaseous refrigerant, in such instances where anhydrous ammonia isused, is discharged through the discharge conduit 91 of the coolingsystem for the churn 64.

While passing through the processing chamber 93, the standardized creamsolution is rapidly chilled and super-cooled to a temperature varyingbetween thirty degrees Fahrenl-eit and seventy degrees Fahrenheit,thereby solidifying in excess of fifty per cent of the milk fat contentthereof. That portion of the milk fat content of the product whichadheres to the inner surface of the cylinder 93 which defines theprocessing chamber is quickly scraped therefrom by the scraping blades18 and is forced into the interior of the outer agitator member I06 andviolently agitated therein by the compound agitating members I09 and H0,whereby any entrained gas and material other than milk fat is uniformlyd spersed throughout the milk fat content of the product.

The standardized milk fat solution containing the various ingredients ofbutter in a predetermined desired proportion requires approximately fromone to four minutes for its passage through the processing chamber 93.During such passage the product is converted into a partiallysolidified, super-cooled, homogeneous product which is discharged fromthe processing chamber 93 through the discharge connection 93 into thepipe 65 at a temperature preferably varying between thirty degreesFahrenheit and seventy degrees Fahrenheit. The pump 68, when thedischarge pressure of the churn 64 is low, may be used to force thesuper-cooled product discharged from the churn 64 to and through anaging and crystallizing chamber 68.

The super-cooled product introduced into the chamber 68 under thepressure of the product being discharged from the churn 64 or under thepressure of the pump 66 is permitted to further crystallize for a periodof time varying between one and eight minutes depending on thetemperature of the product under controlled temperatures and pressureconditions within the chamber 68. The control of the temperature iseffected by the circulation of heat exchange medium through the jacket69 and the temperature thereof is such that the aged and furthercrystallized product is discharged from the aging chamber at atemperature of approximately forty-five degrees Fahrenheit. When sodischarged therefrom, the butter product passes through the conduit 10at a temperature of approximately forty-five degrees Fahrenheit to andthrough the texturating device I2. In the texturating device the butterproduct is suitably agitated and worked to produce the desired textureand body. The preferred type of texturator is disclosed in Figure 6 ofthe accompanying drawings.

The butter product is discharged from the texturator 12 through theconduit 13 to and through a suitable molding or printing and wrappingdevice 14, from which device the finished butter is discharged throughthe passage.

The flow of the product through the pipe 65, the aging device 68, thetexturator 12 and the printing and molding device 14 is all effected bythe pressure or the product being discharged from the churn 64 whichmay, if desired, be aided by the pump 66 in the pipe 65.

The process just described is employed primarily in the manufacture ofbutter when it is desired to produce butter having a milk fat content ofapproximately eighty per cent. As mentioned in connection with thedescription of the apparatus diagrammatically illustrated in Figure 2,it may at times be desirable to produce a substantially pure milk fatproduct containng approximately ninety-nine per cent milk fat. It isdesirable in sucn instances to further purify the milk fat prior to theintroduction thereof into the churn 64, for which purpose the additionalapparatus illustrated in Figure 2 is connected into the conduit 62 inthe manner illustrated in Figure 2 to thereby supplement the apparatusdiagrammatically illustrated in Figure 1. However, as previouslymentioned, the vacuum pasteurizer 38 may be eliminated entirely orsubstituted in place of the evaporator 83. The processing of the milkfat concentrate in this second variant of the instant invention, i. e.,the production of a substantially pure milk fat, is in substance thesame as previously described in connection with the making of butter bythe improved process until the milk fat concentrate is discharged inrotation, as previously mentioned, into the standardizing vats 42, 43and 44, except the possible pasteurization ahead of the stand- 19tralized in the standardizing vats in this second variant of the presentinvention by adding to the mi.k fat concentrate at this stage of theprocess a suitable quantity of excess acid-neutralizing solution of thetype previously mentioned. The neutralizing agent may be stored in thetank 88 and supplied to the vats through the conduits it and thevalve-controlled outlets 58, 51 and II. The milk fat concentrate, towhich the neutralizing solution has been added, is then agitated for asufllcient period of time in the particular vat 42, 43 and 44 until theneutralization thereof is completed and the acidity reduced toapproximately .0%. The neutralized concentrated milk fat product is thenheated to approximately one hundred seventy degrees Fahrenheit in thevats 42, 43 and 44 and discharged therefrom into the conduit 82 throughthe corresponding valve-controlled outlet and is pumped by the pump Itthrough a continuation of the conduit 82 into the separator It at atemperature of approximately one hundred seventy degrees Fahrenheit towhich temperature the milk fat concentrate was heated in thestandardizing vat into which it was discharged from pipe 38. Suchheating obviously will effect the pasteurization of the product.

Similar to the separator 33, the separator 18 is of the centrifugal typecapable of centrifugally separating the concentrated cream product. Theskim milk separation product or phase is discharged through the duct 88to any suitable point of disposal.

The substantially pure milk fat product is discharged irom the separator18 through the duct 18 at a temperature of approximately one hundredseventy degrees Fahrenheit into a continuation of the pipe 82, throughwhich it is pumped by the pump 82 into a partially exhausted chamber 83or the pasteurizer 38 if the latter has been substituted for chamber 83.Chamber 83 is provided with an exhaust conduit 85 connected to asuitable source of vacuum (not shown) capable of maintaining a degree ofexhaust in said chamber suflicient to remove from said milk fatconcentrate any entrained gas and moisture. The substantially pure milkfat concentrate passes through the partially exhausted chamber 83 bygravitationally flowing downwardly over the staggered baiiles 86,whereby the entrained gas and any remaining moisture content of thesubstantially pure milk fat is expelled from the milk fat. Suchexpulsion of entrained gas and moisture purifies the milk fatconcentrate to a concentration of approximately ninety-nine per cent.The pure milk fat which collects in the bottom of the chamber 83 ispumped therefrom through a further continuation of the pipe 82 by thepump 81 and forced to the churn 84. In the event that the pasteurizer 38has been substituted for the evaporator 83, then the reseparationproduct is pasteurized and partially dehydrated and deodorized in thepasteurizer 38.

It should be noted at this point that, in the event it is not-desired tofurther work the substantially pure milk fat obtained by this secondvariant of the instant invention, then such substantially pure milk fatmay be withdrawn from the vacuum chamber 83 and conducted to anysuitable package or container. If, however, it is desired to produce abutter-like product from the substantially pure milk fat, then the milkfat may be conducted through the churn 84, the aging cylinder 68, thetexturatorl2 and the molding and packaging device 14 in the same manneras previously described in connection 20 with the processing of thestandardized cream or milk fat concentrate for the manufacture of butteraccording to the improved process of this invention.

It has been pointed out in the process constituting the instantinvention that the'pasteurization of the milk fat product and thedeodorization thereof is achieved by the use of a device of the typeshown in Figure 5 of the drawings. It should be mentioned that, althoughthis is the preferred type of combined pasteurizer and deodorizer, othertypes of apparatus, such, for example, as the type disclosed in U. 8.Patent No.

2,130,643 and other similar devices, may readily I be used. When themilk fat product being processed does not require deodorization then amore simplified pasteurizing apparatus, such, for example, as the typeshown in U. S. Patent No. 1,693,034, may be used instead of the morecomplicated combined pasteurizer and deodorizer previously described.

The description of the preferred manner of practicing the variant of theprocess constituting this invention includes the prechurning of thecream which is preferably done in a prechurn of the type shown in Figure3. It should, however, be remembered that the prechurning" operation maybe carried out in a vat, such as is shown in Figure 4, when such vat isprovided with suitable means as illustrated for violently agitating themilk fat product while controlling the temperature thereof during itspassage through the apparatus. When, however, the "prechurn consists ofan apparatus, such as is shown in Figure 4, then the flow of the producttherethrough would not be continuous as would be the case if theprechurn consisted of a device, such as shown in Figure 3.

It was implied in the description of the preferred manner of practicingthe instant invention, i. e., the improved manner of processing aproduct containing milk fat to produce butter, that the raw material wasmade up of sour cream containing approximately twenty per cent to fortyper cent milk fat in the dispersed phase. It was pointed out that theexcess acid of the sour cream should be suitably neutralized in theforewarming or receiving vat l1. Although it may be preferable toneutralize the sour cream at that stage of the improved process, it hasbeen found that satisfactory results may also be obtained byneutralizing the milk fat containing product prior to churning. Forexample, the excess acid of the cream may also be neutralizedimmediately prior to the prechurning operation. Satisfactory resultshave also been secured by neutralizing the excess acid of the sour creamimmediately after the first separation thereof but prior to thepasteurization of the milk fat product.

It will be evident from the foregoing description that the presentimproved process provides a means for continuously or substantiallycontinuously producing a more stable butter having the desired andcontrollable texture and accuratehr regulated chemical and physicalproperties which determine the composition of the butter.

The texture of the improved product may be controlled to some extent bythe incorporation into the product of a predetermined quantity of gas ofthe type previoimly mentioned. The loss of milk fat from thecommencement of the im# proved process to the completion of the finishedbutter is generally of the nature of one and onefourth per cent. Theoverall loss of milk fat during the entire operation of the conventionalbatch process of churning and working butter, which involves the use ofchurns, forewarmers, pasteurizers, ripening" and neutralizing tanks,etc., amounts to approximately one and one-half per cent to two percent. It is, therefore, obvious that the instant invention constitutes asubstantial improvement in the art of making butter, not only in view ofthe improved efllciency secured by reducing the loss of milk fat belowthat normally incurred in the conventional batch process ofmanufacturing butter, but also by the provision of a process in whichthe manufacture of butter may be carried on continuously and by whichthe various characteristics of the butter, such as texture, composition,spreadability, keeping qualities, coloring, flavoring and relativeproportion of ingredients therein, may be accurately and satisfactorilyregulated.

In the preceding description of the improved process and in thefollowing claims various expressions common in the dairy industry havebeen used. Such expressions as, for example, milk fat and butter fat areintended to define the fat content of cream or milk. Milk fatconcentrate has been used in a somewhat more flexible manner and is usedgenerally to define the liquid which contains an abnormally highpercentage of milk fat. In referring to the standardization of milk fatconcentrate it is intended to include by such expression any one or moreof the operations by which the percentage of milk fat in the milk fatconcentrate, water content, acidity, color, flavor and salt content maybe adjusted. More commonly, the adjustment of an excess acid conditionis referred to as neutralization. The coined expression prechurnidentifies the mechanism for the performance of the operation which hasbeen referred to as prechurning and which involves the violent agitationof a dairy product, such as milk or cream, for a sufficient period oftime at a suitable temperature varying between thirty degrees Fahrenheitand one hundred ten degrees Fahrenheit to bring about the uniting of asubstantial quantity of the milk fat globules nor mally contained in themilk or cream in the dispersed phase. Such a prechurning operation tendsto destabilize at least a substantial portion of the milk fat content ofthe milk or cream.

The reference to pasteurization in the preceding description relates toa heat treatment operation of the milk or cream or milk fat concentrateduring which the product is heated to a predetermined temperature for apredetermined period of time, all as well established by conventionalpractice.

The churning operation referred to herein contemplates the agitation andsufficient working of the product containing the milk fat concentrate,which product has preferably been standardized to secure the desiredproportionate ratio between the ingredients thereof, which agitation andworking causes a uniform blending and dispersion of all of theingredients of the product being churned, as well as the solidificationor super-cooling and conversion of the product into butter.

The texturating operation referred to in the preceding descriptionpreferably contemplates the further mechanical working of the churnedproduct, whereby certain characteristics of the texture of the productmay be varied at will. Said texturating may be accomplished by pass- 22in the product through a mechanical agitator, such as shown in Figure 6,but may also be accomplished by subjecting the product to a wiredrawing" operation by passing the product through restricted orifices,or by the agitation incidental to the molding or extruding of thefinished butter, or by the passage of the product through a suitablelength of conduit in the absence of agitation. The aging and"crystallizing" operation contemplates a substantially quiescent restingof the churned and normally super-cooled product for a suflicient periodof time to permit the heat of crystallization to substantiallyre-establish the physical and chemical balance of the product. Suchquiescent resting may be accomplished by the passage of the productthrough a suitable length of conduit at a suitable velocity in theabsence of agitation, or by temporary storage in a container. Theremaining expressions, such as milk and cream, are used in theconventional manner herein.

The foregoing description of the preferred type of apparatus to be usedin the instant invention, as well as the description of the improvedprocess, is merely illustrative and the invention is not to be limitedthereto. It will be obvious to those skilled in the art that varioussteps in the process may be varied to some extent and rearranged insequence. For example, in the event that an open vat prechurn, such asshown in Figure 4, is used in the performance of this process, thenobviously the product, such as sour cream, may also be neutralized inthe same vat. In such a, procedure the cream would be supplied to thealternative form of prechurn from the storage tank, neutralized in thevat type of prechurn and, while being agitated to complete theneutralization operation, would be sufiici'ently agitated to also bringabout prechurning. The various separation operations referred to mayobviously consist of gravity separations instead of the preferredcentrifugal separations. Similarly the milk {at containing product maybe heated to asuitable separation temperature prior to prechurningthereof immediately preceding the separation operation. p

Further variations may obviously be made in an effort to secure theoptimum conditions which have been mentioned for temperatures, pressuresand periods of time for performing certain operations of the process,all of which determine the physical and chemical characteristics of theproduct produced. Obviously such determining elements of the process astemperatures, pressures and periods of time for performing certainoperations must of necessity vary with the chemical and physicalcharacteristics of the cream or milk fat being used, whichcharacteristics in turn vary of necessity with the seasons of the yearand to a great extent with the community from which the raw material, i.e., the milk or cream, is secured. The optimum conditions desirableunder the varying circumstances may readily be determined byexperimental tests.

It will be apparent to those familiar with the art of manufacturingbutter or manufacturing standardized milk fat concentrate, that thehereinbefore described method or process of standardizing a hot oil in acontinuous or substantially continuous process of manufacturing butter,is unique and enables the expeditious and eflicient operation of acontinuous or substantially continuous process of manufacturing butteror manufacturing standardized concentrated milk fat. It is of utmostimportance in the manufacture of butter that the standardizingingredients are uniformly dispersed throughout all of the product.Failing to secure and maintain uniform dispersion of the standardizingingredients results in a product of inferior composition and quality.The present invention provides the process for securing and maintainingthe complete and uniform dispersion of all of the standardizingingredients throughout the product being processed, and enables the s ofthe product to any degree desired.

It will be appreciated that in a process for the standardizing of liquidmilk fat or oil, as constitutes the present invention, certainmodifications or variations may immediately suggest themselves to thoseskilled in the pertinent arts, particularly when the invention isconsidered in the light of the foregoing description and accompanyingdrawings. Without question, various modifications may be made in theparticular type of apparatus used in the practice of the invention.Accordingly, it is desired that this invention shall not be limited tothe specifically described preferred embodiment, but that due latitudeshould be allowed in the interpretation of the invention.

Having thus described the illustrated and preferred embodiment of theinvention in a system for the continuous or substantially continuousmanufacture of butter or the continuous or substantially continuousmanufacture of milk fat concentrate, the invention is not to berestricted to the specifically illustrated preferred embodiment thereofas hereinbefore set forth and as illustrated in the drawings, exceptingin so far as necessary by the prior art disclosures and the appendedclaims.

The invention is hereby claimed as follows:

1. In the manufacture of a standardized product, the steps whichcomprise mixing a milk fat mixture having milk fat in the continuousphase and of a concentration of at least seventy percent and while atatemperature above the melting point of said milk fat with standardizingingredients including non-fatty material. maintaining the resultingstandardized mixture at a temperature above the melting point of saidmilk fat while concurrently agitating said mixture sufficiently tomaintain a uniform dispersion of the standardizing ingredients withoutthe incorporation of gases thereinto, and promptly thereafter coolingthe standardized mixture to substantially form-retaining condition. I

2. In the manufacture of standardized butter, the steps which comprisemixing standardizing ingredients including non-fatty material with abutter oil mixture having butter fat in the continuous phase and of aconcentration of at least seventy per cent and while at a temperaturewithin the range of one hundred to one hundred twenty degrees Fahrenheitand maintaining the thus standardized mixture at a temperature withinthe range of one hundred to one hundred twenty degrees Fahrenheit whileconcurrently agitating said standardized mixture suilicient to maintaina uniform dispersion of the standardising ingredients without theincorporation of gas thereinto, and promptly thereafter cooling thestandardized mixture to a substantially formretaining condition to atemperature within the range of sixty to eighty degrees Fahrenheit whileconcurrently subjecting the mixture to further agitation and working ofa degree sufficient to maintain said uniform dispersion.

3. In the process of making butter, the steps which comprise intimatelyand uniforml mixing standardizing ingredients including non-fattymaterialwithaliquidcontaininginexcessof eighty per cent milk fat in thecontinuous phase and at a temperature above the melting point ofsubstantially all of said milk fat while concurrently agitating the thusmixture to secure uniform dispersion of the standardizing ingredientsthroughout the mixture. maintaining the mixture while concurrentlyagitatingthemixtureatatempcratureabovethetemperatureatwhichthemaiorportionofthemilk fat content of the mixture commences to solidify to maintain theuniform dispersion of the standardizing ingredients within the mixture,and promptly thereafter cooling the s mixture to a temperature at whichit is substantially form-retaining while subjecting the standardisedmixture to further agitation and working of a degree suilicient tomaintain the uniform dispersion of said standardized ingredientsthroughout the mixture.

4. In the process of making butter, the steps which comprise intimatelyand uniformly mixing standardizing ingredients including non-fattymaterial with a liquid containing in excess of eighty per cent milk fatin the continuous phase and at a temperature within the range of eightyto one hundred twenty degrees Fahrenheit while concurrently agitatingthe standardized mixture to secure uniform dispersion of the singredients throughout the mixture, maintaining the mixture whileconcurrently agitating the mixture at a temperature within the range ofeighty to one hundred twenty degrees Fahrenheit to maintain the uniformdispersion of the standardizing ingredients within said mixture andpromptly thereafter cooling the standardized mixture to a temperaturewithin the range of sixty to eighty Fahrenheit while subjecting themixture to further agitation and working of a degree suiiicient tomaintain the uniform dispersion of said s ingredients throughout themixture.

5. The process of making a standardized product from a mixturecontaining at least seventy percent milk fat in the continuous phasewhich comprises the steps of agitating the mixture while concurrentlyheating the mixture to a temperature above the melting point of the milkfat content thereof, adding standardizing material to said mixture whileat a temperature above the melting point of the milk fat content of themixtin-e while continuing the concurrent agitation and heating thereofto secure and maintain a uniform dispersion of said standardizingmaterial throughout said mixture, and promptly thereafter while saiddispersion continues cooling the mixture to a substantiallyform-retaining condition while subjected to further agitation of adegree sumcient to maintain said uniform dispersion.

6. The process of making standardized butter from a mixture containingat least seventy percent butter oil in the continuous phase whichcomprises the steps of agitating and concurrently heating said mixtureto a temperature above the melting point of the butter oil, addingstandardizing ingredients including non-fatty material to the mixturewhile at a temperature above the meltin point of the butter oil contentof the mixture while continuing the concurrent agitation and heating tosecure and maintain the uniform dispersion of said standardizingingredients throughout said mixture without the incorpora- 25 tion ofgas into said standardized mixture, and promptly thereafter while saiddispersion continues cooling the standardized mixture to a temperatureat which substantially all of the butter oil content thereof has beencrystallized.

7. The process of making standardized butter from a mixture containingat least seventy percent butter oil in the continuous phase whichcomprises the steps of blending said mixture while at a temperatureabove the melting point of the butter oil content thereof withstandardizing ingredients including non-fatty material, maintaining thestandardized mixture at a temperature above the melting point of thebutter oil content thereof while concurrently agitating saidstandardized mixture sufilcient to secure and maintain the uniformdispersion of the standardizing ingredients throughout the mixturewithout the incorporation of gas thereinto, and promptly thereafterwhile said dispersion continues cooling the standardized mixture tosubstantially form-retaining condition while subjected to furtheragitation of a degree sufllcient to maintain said uniform dispersion.

8. The process of making standardized butter from a mixture containingat least seventy percent butter oil in the continuous phase whichcomprises the steps of blending said mixture while at a temperaturewithin the range of 100 F. to 120 F. with standardizing material whilesubjecting the mixture to concurrent agitation and heating suflicient tomaintain the desired temperature of the mixture and to secure andmaintain a uniform dispersion of the standardizing material throughoutthe mixture without the incorporation of gas thereinto, and promptlythereafter cooling the standardized mixture to a temperature at which asubstantial portion of the butter oil content thereof is crystallizedwhile sub iecting the mixture during the continuance of said dispersionto further agitation of a degree sufilcient to maintain said uniformdispersion.

9. The process of making standardized product from a mixture containingat least seventy percent butter oil in the continuous phase whichcomprises the steps of blending said mixture while at a temperature ofapproximately 110 F. with standardizing ingredients while subjecting themixture to concurrent agitation and heating sufflcient to maintain thedesired temperature of the mixture and to secure and maintain a uniformdispersion of the standardizing ingredients throughout the mixturewithout the incorporation of gas thereinto, and promptly thereaftercooling the standardized mixture to a temperature of approximately 60F., at which temperature a substantial portion of the butter oil contentthereof is crystallized while subjecting the mixture during thecontinuance of said dispersion to further agitation of a degreesufllcient to maintain said uniform dispersion.

10. In the manufacture of butter, the steps which comprise mixingstandardizing ingredients with a butter oil mixture containing at leastseventy percent butter oil in the continuous phase and while at atemperature within the range of 100 F. to 120 F., maintaining saidstandardized mixture at a temperature within the range of 100 F. to 120F. while concurrently agitating said mixture sufficient to secure andmaintain a uniform dispersion of the standardizing ingredientsthroughout the mixture without incorporating gas thereinto, and promptlythereafter cooling the standardized'mixture to a substantiallyform-retaining condition at a temperature within the range of F. to F.while subjecting the mixture to further agitation and working of a.degree sufficient to maintain said uniform dispersion.

11. In the process of making butter from a mixture containing at leasteighty 'percent'butter oil in the continuous phase, the steps whichcomprise agitating and concurrently'heating the mixture to a temperatureof approximately F., adding standardizing material which includes nonfatty material to the heated mixture while at a temperature ofapproximately 110 F. while continuing the concurrent agitation andheating to secure and maintain a uniform dispersion of saidstandardizing material throughout said mixture. and promptly thereafterwhile said dispersion continues cooling the standardized mixture to atemperature at which it is substantially form-retaining while subjectingthe standardized mixture to further agitation and working of a degreesuflicient to maintain the uniform dispersion of said standardizingmaterial throughout the butter.

12. The process of making butter from a mixture containing in excess ofeighty percent milk fat in the continuous phase and while at atemperature within the range of 80 F. to F. which comprises the steps ofconcurrently agitating and heating the mixture to maintain the mixtureat a temperature above the melting point of the milk fat contentthereof. adding standardizing ingredients which includes non-fattymaterial to the mixture while at a temperature above the melting pointof the milk fat content of the mixture and while continuing theconcurrent agitation and heating to secure and maintain thereby auniform dispersion of said standardizing ingredients throughout saidmixture without the incorporation of gas thereinto, and promptlytherenmancns crrnn The following references are of record in the file ofthis patent:

unrrsn s'rn'rns rarsu'rs Number Name Date 2,150,943 Sharples Mar-21,19392,299,440 Van der Meulen Oct. 20, 1942

1. IN THE MANUFACTURE OF A STANDARDIZED PRODUCT, THE STEPS WHICHCOMPRISE MIXING A MILK FAT MIXTURE HAVING MILK FAT IN THE CONTINUOUSPHASE AND OF A CONCENTRATION OF AT LEAST SEVENTY PERCENT AND WHILE AT ATEMPERATURE ABOVE THE MELTING POINT OF SAID MILK FAT WITH STANDARDIZINGINGREDIENTS INCLUDING NON-FATTY MATERIAL, MAINTAINING THE RESULTINGSTANDARDIZED MIXTURE AT A TEMPERATURE ABOVE THE MELTING POINT OF SAIDMILK FAT WHILE CONCURRENTLY AGITATING SAID MIXTURE SUFFICIENTLY TOMAINTAIN A UNIFORM DISPERSION OF THE STANDARDIZING INGREDIENTS WITHOUTTHE INCORPORATION OF GASES THEREINTO, AND PROMPTLY THEREAFTER COOLINGTHE STANDARDIZED MIXTURE TO SUBSTANTIALLY FORM-RETAINING CONDITION.